Chocolate Chip Toasted Pecan Coconut Cookies
From girlieerin 17 years ago
- 15 minutes to make
- Serves 48
It was difficult but I finally chose something simple to test. A cookie recipe with an obscene amount of chocolate — two entire bags to be exact (although Hesser used chocolate bars). When I told my cousin and her fiancé what kind of cookies they were eating the response was, “Wow…could you fit anything else in there! Read more ?” See less
Ingredients
- 2 sticks unsalted butter, softened shopping list
- 1 cup sugar shopping list
- 1 cup packed light brown sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 3 large eggs shopping list
- 3 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- Pinch of sea salt shopping list
- 24 ounces semi-sweet chocolate chips shopping list
- 2 cups toasted chopped pecans shopping list
- 1 cup shredded coconut shopping list
How to make it
- Preheat the oven to 325°F
- In a mixer cream the butter and sugars until fluffy. Add the vanilla and eggs and beat until smooth.
- In a small bowl combine the flour, baking soda, and salt. Slowly add the dry ingredients to the mixer, beating on low until blended.
- Pour in the chocolate, pecans, and coconut. Fold them in by hand with a spatula.
- Chill the dough for 30 minutes.
- Using an ice cream scoop, drop the dough onto a well greased baking sheet. Bake for 12-15 minutes until lightly browned on the edges and cooked in the center. Cool on a rack.
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